Photos by Emily Caruso
Although pumpkin gets most of the attention every fall, we cannot forget about the butternut squash. Sure, maybe it’s not as flashy as the pumpkin. And you can’t really make jack-o-lanterns with them (well, maybe you could, but your kids would hate you). But butternut squash is a little bit easier to deal with when it comes to cooking. Butternut squash fries are the perfect side for a veggie burger and butternut squash soup? Amazing!
As I was going through our archives to decide which recipes to republish this December, I felt a little pang when I landed upon this one. The recipe was inspired by a sandwich I ordered at Sandwhich, one of my favorite restaurants in Chapel Hill — and earlier this fall, my husband and I moved from North Carolina back to the Chicago area, which means no more Sandwhich sandwiches! (If you’re the type who notices such things, this cross-country move is one of the reasons for the abbreviated posting schedule this month — we moved to a rental here while waiting for our house in Raleigh to sell; once it did, we bought a house here and it needs a lot of work before we move in. So yeah, there’s been a lot of craziness and change and big things happening lately.)
Even if we did have access to Sandwhich deliciousness here in Illinois, I haven’t seen this Roasted Butternut Squash Panini on the menu in a while, so having a recipe for it on hand is kind of vital. It’s really that good. There’s not that much to it — just some roasted butternut, fresh mozzarella, sage and a good sturdy bread — but when you put it all together, it’s pretty magical.
This December, we’re republishing updated recipes from Oh My Veggies’ first year. This post was originally published on October 18, 2011.
PrintRoasted Butternut Squash Panini
Roasted butternut squash makes a delicious (and different!) filling for panini.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 sandwiches 1x
Ingredients
- 1 medium butternut squash, peeled and cut into 1/4 inch slices
- 1 tablespoon olive oil + additional olive oil to brush on bread
- Salt and pepper to taste
- 1/3 cup fresh sage, sliced into thin ribbons
- 1 (7 ounce) container fresh mozzarella, drained and sliced
- 8 thick slices hearty whole-wheat or sourdough bread
Instructions
- Preheat oven to 400ºF.
- Brush the butternut squash slices with olive oil and place them on a rimmed baking sheet. Season with salt and pepper. Bake 40-45 minutes or until tender and just beginning to brown on edges, turning halfway through cooking time.
- Preheat panini press to medium-high heat.
- Brush one side of each slice of bread with olive oil. Divide the squash, mozzarella, and sage evenly onto the non-oiled sides of 4 bread slices. Top with remaining slices of bread and grill until golden brown, about 8 minutes.
36 Comments
blueviolet
October 18, 2011 at 5:25 pmThat looks just delicious!
[email protected]
October 18, 2011 at 5:47 pmWow – I never would have though of making a sandwich out of squash. You are one creative girl Kiersten!
Lesley
October 18, 2011 at 6:13 pmOh my! I loooove butternut squash and am so totally making this! We have almost everything so I can make it tonight! I just have to run out and get some mozzarella medallions and I’m set!
The Type A Housewife
October 18, 2011 at 9:01 pmI’m making it again tonight too! Mostly because we still have tons of sage and I’m too busy to find another recipe, ha. But they are really good. I hope you like them!
Donna
October 18, 2011 at 6:54 pmI love paninis, and I wouldn’t have ever thought of using squash, either. But this sounds delicious!
The Type A Housewife
October 18, 2011 at 8:59 pmThey are so good! I know it sounds a little bit weird, but it works. 🙂
Stefani
October 18, 2011 at 10:22 pmYummy! I want to get a panini maker. It is one of the kitchen appliances that I don’t own that I could really use.
The Type A Housewife
October 19, 2011 at 12:16 amI have a Griddler–I love it because it’s more than just a panini maker. You can use it as a griddle, as a grill, and as a panini press. I always find myself pining for the specialty stuff (like the mini-donut makers!), but when I get them, I never use them!
Candace
October 19, 2011 at 12:57 amI’m a bit obsessed with butternut squash. I would have never thought to put it inside of a panini. That’s awesome! I want to thank you for stopping by and leaving such an encouraging comment. I really appreciate it. Have a wonderful Wednesday!
The Type A Housewife
October 19, 2011 at 12:27 pmWell, to be fair, I wouldn’t have thought of it either had we not gone to that restaurant in Chapel Hill. 😉
I had to comment on your post because I feel the exact same way. I just started a new blog and I felt like it was time for me to finally focus on blogging–I’ve been working 2 part-time jobs (such is the life of someone with a master’s degree in library & information science) and I cut my hours on the one I hated to make time for the new blog. I was so excited about it! And then two days later I got an offer to do freelance taxonomy for a company I’ve worked with in the past and with the holidays coming up, I felt like I couldn’t say no to the money. It’s funny that you mentioned having the wind taken out of your sails in your post because that’s the exact phrase I used when describing how I felt to my husband. So now I’m in a frantic state again trying to balance everything, trying to find time for what I love in between the time I spend on two jobs I feel ambivalent about.
Kelly
October 19, 2011 at 1:14 amWhat a great idea! It wouldn’t have even occurred to me to make a sandwich of butternut squash.
BusyWorkingMama
October 19, 2011 at 1:42 amHoly cow, how delicious does that look! I love squash! Sadly I just discovered it a year ago 🙂 Not a Polish veggie I was raised with!
The Type A Housewife
October 19, 2011 at 12:21 pmWell, I grew up in the US and I just discovered butternut squash too! It wasn’t something my mom ever made–I think I tried it for the first time about 4 years ago. I don’t know what prompted me to buy it, but it’s one of my favorite veggies now. 🙂
April H
October 19, 2011 at 2:03 amSo simple but so yummy sounding! I definitely want to make this one!
Katherine
October 19, 2011 at 2:24 amThanks for this! I was hoping you’d post a recipe!! BTW, can I say how much I love it that you’re a veg too – you always have good ideas for me. Keep em coming!
The Type A Housewife
October 19, 2011 at 12:19 pmAw, thank you! After being a vegetarian for 18 years now, I’ve gotten bored of a lot of the standard vegetarian fare (veggie lasagna, meatless chili–I’m sure you know what I mean!), so I try to post things that are different. Sometimes I feel like people visit my blog and think all my recipes are so weird, but when I get positive responses from other vegetarians I know I’m on the right track! 🙂
Grumpy Grateful Mom
October 19, 2011 at 6:30 amIt looks beautiful, though I’m not yet sure about it. I’ve never tried butternut with mozzarella…I may have to test it. And I didn’t know you could make fries with it. I’ll be doing that. We have a ton of butternut squash right now.
The Type A Housewife
October 19, 2011 at 12:15 pmWell, mozzarella is a pretty mild cheese (especially the fresh stuff), so it goes well. I think parmesan would be really good too because I’ve made some pasta dishes with roasted butternut squash & parm and they are always so yummy, so you could sub that in instead if you’re skeptical. 🙂 And butternut squash fries are SO GOOD! You roast them in the oven & you can play up the sweetness by adding nutmeg and/or cinnamon or do more savory fries by adding cumin or chili powder.
I wish I had the “too much butternut squash” problem. 🙂
Val
October 19, 2011 at 1:27 pmOh, mah, gawd. This looks fantastic! I actually prefer butternut squash over pumpkin (generally). I wonder how it would taste with tarragon or chervil? Those are two of my new favorite spices.
The Type A Housewife
October 19, 2011 at 4:23 pmI like pumpkin soup and obviously pumpkin baked goods, but I’m not really into roasted pumpkin so much. Unless it’s kabocha, which is really good.
You know, I’m sure I’ve had tarragon and chervil, but I really couldn’t say what they taste like. Ha! I am a bad cook.
ElfRenee
October 19, 2011 at 10:31 pmSounds amazing!! So do the butternut squash fries! I love winter squash.
The Type A Housewife
October 20, 2011 at 8:16 amMe too! I think next year, I’m going to try to grow some myself. 🙂
Robin G
October 19, 2011 at 10:57 pmoh my goodness, this looks mouthwateringly delicious! I would have never thought to put it on a sandwich. I just made it chopped up with brown rice, zucchini, kale, and mushrooms. It was tasty!!!
The Type A Housewife
October 20, 2011 at 8:19 amOoh, that sounds really good too. Kale is one of my favorites!
Smedette
October 20, 2011 at 2:41 pmThat looks amazing! I love squash season!!
brighteyedbaker
January 30, 2012 at 2:16 pmLooks like quite a gourmet sandwich… definitley my kind of flavors 🙂 Lovely!
The Type A Housewife
January 30, 2012 at 7:35 pmThank you! Since I don’t eat meat, I’m always trying to come up with inventive sandwiches–one can only eat so many grilled cheeses. 🙂
Laura (Tutti Dolci)
December 11, 2014 at 2:01 pmRoasted butternut squash is the best, this is my dream panini!
Hannah @ CleanEatingVeggieGirl
December 11, 2014 at 4:40 pmThis combination sounds KILLER!! 🙂
She Rocks Fitness
December 11, 2014 at 8:05 pmThis looks pretty and obviously probably taste delicious…I love crispy sandwiches on really good bread. I don’t own a panini maker, but I love panini sandwiches! 🙂
kristie {birch and wild}
December 11, 2014 at 10:09 pmsquash in a panini-genius!
Kelvin Tan
December 11, 2014 at 11:27 pmI love to eat crispy sandwiches with butternuts. Simply delicious and healthy.
marcie
December 12, 2014 at 6:37 pmI love butternut squash, and this sandwich sounds delicious! It’s like a squash caprese — love. 🙂
Julia | Orchard Street Kitchen
December 13, 2014 at 11:09 amWhat a wonderful-looking recipe! Adding butternut squash to a sandwich is such a creative idea, and I bet it goes so well with all that melted mozzarella. I’m also based in Chicago and would love to see a better variety of sandwich shops here!
Bryan
December 4, 2018 at 11:05 amI’ve never thought of using roasted squash before . It does look really good though! I might just have to give this recipe a try soon, thank you!
Nina Javez
December 9, 2018 at 1:00 pmNever thought of putting butternut squash in a sandwich, but I had some left over when I stumbled across this recipe, and I love it!
★★★★★